With a deliciously minty Oreo biscuit base and creamy chocolate and mint filling, this easy no-bake cheesecake is an ideal make-ahead festive dessert!
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Today I’m publishing another recipe which is great for Christmas dessert! After sharing my 12 Treats of Christmas eBook with you (which is full of smaller bakes perfect for sharing and gifting), I wanted to create some larger show-stopper recipes (like my Chocolate Orange Bundt Cake!) which would be perfect to serve up after Christmas dinner.
Mint chocolate is one of my favourite classic Christmas flavours and this no-bake mint chocolate cheesecake is so indulgent yet unbelievably easy to make!
Easy no-bake mint chocolate cheesecake with mint oreo biscuit base
This easy no-bake mint chocolate cheesecake is creamy and smooth with a biscuit base made up of crushed Oreos flavoured with a little peppermint. With melted dark chocolate and more peppermint added to the cheesecake filling, I feel the balance of mint and chocolate is just right.
So if you love mint chocolate desserts you have to try this!
No-bake mint chocolate cheesecake ingredients
I developed this recipe using my Lemon Cheesecake and Strawberry White Chocolate Cheesecake ratios as a starting point. The ingredients used here create a cheesecake that is silky smooth yet sets firm enough to cut neatly, without the use of gelatin.
Full ingredient amounts can be found in my recipe card at the bottom of this post, but in summary this cheesecake is made up of:
Cheesecake biscuit base
- Crushed Oreos both biscuit and filling are crushed to create the crumbly biscuit base
- Melted butter helps to bind the biscuit base together
- Light brown sugar helps the base set a little firmer in the fridge
- Peppermint extract for a delicious touch of mint with the sweet chocolatey Oreos! I used Dr Oetker American Peppermint flavouring
Cheesecake filling
- Double cream whipped while cold from the fridge, this creates a solid base to help the cheesecake set firmly
- Full fat cream cheese for that irresistibly tangy cheesecake flavour. Make sure you give it time to come to room temperature as it’ll incorporate so much more smoothly into your cheesecake filling
- Icing sugar for sweetness and to help thicken the cheesecake
- Melted dark chocolate for a real chocolate flavour
- Peppermint extract to complement the chocolate flavour in the cheesecake and the mint chocolate biscuit base
Cheesecake decoration/toppings
- Double cream whipped and piped on top, I feel this make the cheesecake look extra tempting!
- Your choice of mint chocolate pieces I used After Eights to place on top of the whipped cream swirls in my photos
- Melted white chocolate
- Green gel food colouring green colouring is optional but I think it looks a little more striking with a classic mint green colour! I add a little to both the whipped cream swirls and to the melted white chocolate
- Chocolate shavings to sprinkle on top of the cheesecake to finish
How to make this no-bake mint chocolate cheesecake
As this is a no-bake cheesecake, it is honestly so easy to make and the ideal make-ahead dessert. This is another reason why it’s such a great Christmas dessert, as you’ll have enough to keep you busy Christmas day without worrying about making a dessert on the day!
You’ll find full instructions with step-by-step photos in my recipe card at the bottom of the post, but to summarise:
- Firstly, measure out your cream cheese and set it aside to come to room temperature. This is so it can incorporate smoothly into your cream cheese mixture later
- Mix the crushed Oreos (biscuits and cream filling), melted butter, light brown sugar and peppermint extract in a medium bowl
- Pour this biscuit mixture into your 20cm/8in deep springform pan and press down firmly with a spatula or the bottom of a glass, then place it in the fridge to chill while you make the cheesecake filling
- Whisk the cold double cream until stiff peaks form. This thickly whipped cream helps the cheesecake set nice and firm. Pour this whipped cream into a different bowl and set aside
- Using the same mixing bowl you just whipped the double cream in, add the room temperature cream cheese, icing sugar, melted dark chocolate and peppermint extract. Beat until smooth and well combined
- Using a spatula, fold the whipped cream into the mixture until well combined
- Pour the cheesecake mixture into your 20cm/8in deep springform pan and spread evenly with your spatula. The filling should almost reach the top of the pan
- Place in the fridge to chill for at least 8 hours, but best left overnight to ensure it sets really firm!
Decorating a no-bake mint chocolate cheesecake
You can decorate your cheesecake however you like, but if you’re interested in how I decorated mine, I firstly melted some white chocolate and coloured it green with a little green gel food colouring. I then drizzled it across the cheesecake with a fork.
Next, I whipped a little double cream and piped swirls around the edge of the cheesecake. I also coloured this with a little green gel food colouring, then added some After Eight pieces on top.
I finished it by finely grating some chocolate across the top!
Top tips for making the best no-bake mint chocolate cheesecake
- Make sure to use a springform cake pan when making this cheesecake as you can remove it easily from the pan and onto a serving plate
- Keep your double cream chilled in the fridge until you’re ready to whip it, as it whips up best when cold. This is help ensure your cheesecake has a firm base and therefore sets well in the fridge!
- In contrast, make sure your cream cheese is at room temperature before mixing it into your cheesecake filling. This is so it incorporates smoothly with no lumps, and results in a smoother cheesecake
- Make sure to use full-fat cream cheese and not a lighter version. The lower fat version simply does not work due to the reduced fat content, resulting in a soft, sloppy cheesecake filling that won’t set firmly
- The cheesecake should set well after around 8 hours, though I always make my cheesecakes the night before so I know they are super firm by the time I need to serve them!
No-bake cheesecake FAQs
How should I store a no-bake cheesecake?
Keep your cheesecake in the fridge between servings. This is to keep it both firm and fresh due to the dairy ingredients in the cheesecake.
How long does a no-bake cheesecake keep for?
This cheesecake should keep well for up to 5 days, though check the expiry dates on your double cream and cream cheese as if they expire sooner, so will the cheesecake!
Can I freeze a no-bake cheesecake?
Absolutely – this cheesecake will freeze well. Simply leave it to set up firmly in the fridge first, then keep it in the cake pan, double wrap in film and store in your freezer for up to three months.
What equipment do I need to make a no-bake cheesecake?
Apart from the 20cm/8in deep springform pan we’ve already discussed, you’ll need an electric hand mixer or stand mixer to whip up the double cream and mix the remaining cheesecake filling ingredients. Then you’ll just need a spatula to fold the cream and cream cheese mixture together and spread the mixture into the pan.
For the Oreo biscuit base, you can use a food processor to pulse the Oreos to fine crumbs. Alternatively, place the Oreos inside a sandwich bag and bash them with the end of a rolling pin!
To summarise, this no-bake mint chocolate cheesecake is:
- Made up of a minty Oreo biscuit base and creamy mint chocolate cheesecake filling
- Deliciously smooth with an unmistakable mint chocolate flavour
- Great for making ahead the night before
- So quick and easy to make without needing to turn on your oven
- An ideal Christmas or Thanksgiving showstopper dessert!
If you try this recipe I’d love to see! You can show me by tagging me @bakerjoblog or using #bakerjoblog!
Other no-bake cheesecake recipes to try:
Other no-bake recipes to try:
- No-Churn Mince Pie Ice Cream
- No-Churn Biscoff Ice Cream
- Cocoa Dusted Chocolate Truffles
- No-Bake Fresh Fruit Tart
- No-Churn Oreo Ice Cream
- White Chocolate Coconut Truffles
- No-Churn Strawberry Cheesecake Ice Cream
- No-Bake Healthy Chewy Snack Bars
My Christmas eBook!
An eBook of exclusive Christmas baked and no-bake recipes, with a few extra bonuses included too! Find out more by clicking the image above or clicking here! 😊
No-Bake Mint Chocolate Cheesecake
Equipment
- 20cm/8inch deep springform cake pan
- Electric hand or stand mixer
- Spatula
Ingredients
Biscuit Base
- 260 g Oreos biscuits and filling
- 100 g unsalted butter melted
- 30 g light brown sugar
- 1/2 tsp peppermint extract
Cheesecake Filling
- 290 g double cream cold
- 630 g full fat cream cheese (I use Philedelphia) room temperature
- 160 g icing sugar sifted
- 200 g dark chocolate melted
- 1 tsp peppermint extract
Decoration
- 200 ml double cream cold
- 50 g white chocolate melted
- green gel food colouring to colour the cream and white chocolate
- Your choice of mint chocolate pieces I used After Eights in my photos, which I cut up into smaller triangles to place on top of the whipped cream
- 1 square finely grated chocolate to sprinkle on top to finish
Instructions
- Firstly weigh your cream cheese into a small bowl, cut into smaller pieces and set aside to come to room temperature. Next, melt your dark chocolate and set aside to cool.
- Crush your Oreo biscuits into fine crumbs (both biscuit and filling!). You can do this by pulsing them in a food processor, or placing them into a sandwich bag and bashing them with a rolling pin. Add to a medium-sized bowl along with the light brown sugar, then whisk to combine.
- Pour the melted butter and peppermint extract into this bowl and fold it all together with a rubber spatula until evenly combined.
- Pour this biscuit mixture into your 20cm/8inch deep springform cake pan and press down very firmly to pack the biscuit base nice and tight, either with your rubber spatula or the base of a glass as shown. This will help it set more firmly! Place the pan in the fridge to chill while you make the cheesecake filling.
- Using the bowl of your stand mixer or a large bowl if using an electric hand mixer, whisk the double cream on medium-high speed until it's really thick. This usually takes around 1-2 minutes with my KitchenAid stand mixer. This step is important to ensure your cheesecake sets nice and firm!
- Transfer the thickly whipped cream to a smaller bowl. You can now use this same mixing bowl for the next step; don't worry about washing it!
- Add the cream cheese, melted dark chocolate, icing sugar and peppermint extract to this mixing bowl. Change the whisk attachment on your mixer to the beater attachment, and beat this mixture on medium speed until smooth and well combined. This usually takes around 30 seconds with my KitchenAid mixer.
- Next, add your thickly whipped cream to this cream cheese mixture and fold it together carefully with your rubber spatula. Scrape the sides and bottom of the bowl with your spatula to make sure the ingredients are all well combined.
- The mixture will be quite thick so that your spatula should be able to stand upright in it!
- Pour this mixture into your 20cm/8inch deep springform cake pan and level the top with your spatula; the mixture should almost reach the top of your pan.
- Place the pan back into the fridge and chill the cheesecake for at least 8 hours (but ideally overnight) to ensure it's firmly set before serving.
- Once the cheesecake has set, remove it from your springform pan and carefully slide it onto your chosen serving plate. You might need to gently go around the edges of the biscuit base with a knife to loosen it from the pan base before sliding it off.
- You can smooth out the top and sides by going around it with a small palette knife.
- It's of course up to you how you'd like to decorate your cheesecake! I decided to melt white chocolate in the microwave and colour it green with a little green gel food colouring. I then drizzled this across the cheesecake with a fork. Next, I whipped up some more double cream, piped swirls around the edge of the cheesecake and placed small pieces of After Eight on top (I piece = 4 small triangles).To finish, I finely grated a single piece of milk chocolate across the top of the cheesecake!
- Store the cheesecake in the fridge between servings and it is best eaten within 5 days (though check the expiry dates on your double cream and cream cheese as if they expire sooner, so will your cheesecake!)
Notes
My Christmas eBook!
An eBook of exclusive Christmas baked and no-bake recipes, with a few extra bonuses included too! Find out more by clicking the image above or clicking here! 😊
Hi
Me thinks to try this recipe.
Kindly clarify if regular store brand dark chocolate is okay to use or did you use a something fancier?
Also, Philadelphia here comes in 250g tubs but your recipe uses a strange quantity: 690g! Why is that? What did you do with the remainder?
And what modifications do I need to make if using 3 tubs of Philadelphia and 300ml double cream?
Thanks!
Author
Hi Maryam,
I used regular store brand dark chocolate so that would be fine 🙂
This cheesecake recipe calls for 630g cream cheese – this is the ratio I felt worked best when recipe testing. Here in the UK you can get a “family pack” of Philadelphia cream cheese which is 340g, so I used just under two family packs! Hope this helps 🙂